Once you look past all the footballers’ wives and the Gold Coast-like shine of Bay St, you might notice some worthwhile spots to kick back with a bite and brews. The former Rose Hotel is no stranger to a make over, but this one looks like it might stay around a while. Mates, Steed Sherriff (ex The Royal Saxon) and Ashley Cranston (ex Little Creatures Dining Hall), have fitted this Port Melbourne establishment with an outfit for almost any occasion. Rose Diner out front (entrance off Bay St) takes a few diner dishes and adds a more modern twist. What took our fancy though was the offerings that Little Rose lists on their menu. Open for breakfast and lunch Little Rose dishes out a selection of hit-the-spot dishes like Jaffles, waffles and milkshakes. Casually sitting down in the Sunday sun we ordered the Southside Burger that came with a Black Angus pattie, smoked bacon, cheddar, tomato, and an onion ring all on a toasted brioche bun.

“After entering Rose Diner and asking about Little Rose, we were graciously escorted through the back door and past a row of kegs to find ourselves in Little Rose. Although I think we entered the wrong way, it really added to the mystique. Arriving in one of the red little baskets that automaticly make you think, “these guys aren’t f***ing around” I bit into a really great, sweet buttery bun holding a charred beef pattie – soft, pink and juicy on the inside. The fresh tomato and crunchy pickles work really well with single onion ring and smoked bacon. I have to say I am fairly impressed with this unassuming place.”

“First fun fact: food that is served in a red plastic basket tastes better. Second fun fact: food that features an onion ring tastes better. Therefore the combo of these two factors made for a really enjoyable burger experience. There was a nice bit of crunch coming from the perfectly charred beef as well as the fresh tomato and pickle slices. Although stacked high with a really soft and fluffy bun, everything ended up squishing down into an easily managable and tasty bite.”

“What really stands out for me besides the great tasting burger is the environment in which it was served. It really made me feel like I was at my local café (where everyone one knows the way you like your coffee) looking at the world go by. The burger itself was great, with a great buttery bun, juicy pattie and some great tasting supportive condiments. The pickle was crisp, fresh and tasted tremendous when combined with the mayo dressing. Big props for the crispy onion ring and chips that had been beautifully cooked.”

“I’ve got a confession to make. What really drove me to take B,D and G to Little Rose was the waffles. If you’re opening up an eatery and want to get my attention, add burgers + waffles to your menu. The burger was unveiled in magnificent fashion, gliding out in a red basket – pretty as a picture. It was salty and sweet; mainly from a nice balance between the tomato and single onion ring. A really nice move on not going overkill by not adding too many. The beef had a slight charr to it but was soft as marshmallows on the inside. My only suggestion might have been the addition of little spice? Whether in the burger or some jalapeno poppers on the side – but thats just me being picky. I really, really rate this burger. And for 11 bucks this thing is incredible.”

Shack Shack – Madison Square Park, 11 Madison Ave, Gramercy/Flatiron, New York, NY, USA

Shake Shack opened its windows in Madison Square Park in 2004 and immediately became a neighborhood fixture, with locals, tourists and everyone inbetween gathering to enjoy some classic American dishes like burgers, hot dogs and milk shakes. The brain child of restauranteur Danny Meyer of the Union Square Hospitality Group, has now grown to seven locations in New York City with further Shacks in upstate New York, Washington DC, Connecticut, Miami and now in Kuwait and Dubai in the Middle East. The Shake Shack burger uses 100% all natural Angus beef, grounded fresh daily and cooked medium. It’s served up nice and simple with American cheese, lettuce, tomato, a pickle and “Shack Sauce”.

“After hearing all of the hype over the last few years, I was wondering if the 45 minute wait to order, and further 15 minute wait for the burger to arrive was worth it. But then, I took my first bite. This burger is as good as its reputation – I could not fault this burger one bit and I can’t even begin to explain why it is just SO good. It’s quite a small burger with what tastes like the freshest of ingredients, on a bun that is very, very soft. The beef is perfectly cooked and seasoned, and combined with the American cheese and Shake Shack sauce makes for one of the creamiest burgers I’ve ever had the pleasure of devouring. However, before too long after I’d finished consuming my delicious burger, I instantly started regretting not ordering the Double. So the very next day I took my place in line for another 45 minutes and made my “Double Dream” come true.”

Carl’s Jr – Valle Alianza #100, Col Del Valle, San Pedro Garza Garcia,
Monterrey, NL, Mexico

The original brand dates back to 1940′s Anaheim, California, where a lone ranger by the name of Carl Karcher ran Carl’s Drive-In Barbeque. It wasn’t until the mid 50s that he opened smaller, speedier versions of his beloved restaurant, naming them Carls Jr. Today they’re the 4th largest fast-food burger chain in the USA and have expanded into Mexico, Canada, Russia, Singapore, Vietnam and China. As I sat down in my “just a little bit fancier than McDonalds” booth, I pulled out my burger and was instantly reminded of the ad campaign Carls Jr used to run in the mid 90′s: “If it doesn’t get all over the place, it doesn’t belong in your face.” The Original Six Dollar Burger came with a charbroiled 100% Black Angus beef pattie, tomato, Spanish onion, lettuce, 2 slices of American cheese, pickles, mustard, ketchup and mayonnaise.

“Holy shit! Disgustingly awesome, I know. The photo really does it justice. There’s so much slide on this thing its ridiculous. Even when trying to take the shot I kept trying to prop the top of the bun back in place, but eventually realised this had to be seen for what it was, in all its monstrous glory. As for taste; it slams you in the face. This is mainly due to the inclusion (and abundance) of all 3 classic burger sauces, which I’m sure you’ll eventually notice running down your arm. This much sauce really feels like they’re trying to hide something. So, I tried the pattie on its own and there isn’t much to say; you’d pick it as being beef, but unsurprisingly it was dry and pretty average. It goes down hill from there. The burger turns even uglier when you start eating it, sliding around awkwardly like your first sexual experience. Afterwards you look down at the mess you’ve made, ashamed and not sure whether or not to tell your friends about it. As far as fast-food burger chains go, it does a great job at filling you up and tastes a little better/different than some of its competitors, but I think it’ll be a while before you have another one. Well, at least not until the next drunken outing or the eventual hangover that ensues.”

Gourmet Burger Kitchen – 160 Portobello Rd, Notting Hill,
London, W11 2EB, UK

GBK was founded in 2001 by 3 Kiwis. Since then it has rapidly expanded to over 50 restaurants in the UK, and now includes international locations such as Ireland, Turkey, Greece, Dubai and Oman. With a diverse menu that even has one burger using mango and ginger, head-chef Peter Gordon uses a new and innovative approach towards traditional burger recipes. This particular Adventure however, tackled their classic Cheeseburger, which uses aged cheddar atop 100% Aberdeen Angus Beef with salad, mayonnaise and relish.

“These guys really take pride in their burgers. I could really taste the freshness of all of the ingredients. However, when the price is taken into consideration you think you’d be getting something a little more special. The beef was evenly cooked and well seasoned, and the crunch from the Spanish onion rounded out quite an enjoyable burger. They have so many options on their menu, I really want to get back there to try them all. I’d best start saving my pennies now then…”